Storing the harvest- how to bottle peaches

Autumn is the time to act like a squirrel and start bottling excess summer fruit. Our mothers probably did this as second nature. The first time I attempted to bottle some fruit I thought it would end in tears.Surprisingly I actually find it quite relaxing and therapeutic. I suspect it may be the ex-nurse coming out in me. I enjoy the sterile process! Don't let fear put you off. Follow these simple steps and get squirreling too!

Equipment required

• Peaches (or any other summer fruit) Buy the seconds at roadside fruit stands or directly from orchards. Fruit needs to be ripe, firm and blemish free.
• Preserving jars. I buy the Agee jars from second hand shops. Check they do not have any chips or cracks. You can buy new jars from many supermarkets.
• Screwbands  for the amount of jars you intend to use
• New seals. Find these at supermarkets in the baking isle.
• A large saucepan
• A slotted spoon

Method

• Wash hands



The cut fruit goes in the water bath and the peelings
are enjoyed by the chooks ( or worm farm).

• Wash, peel and stone fruit. I place cut pieces in a bucket of water to stop them discolouring while I'm cutting the others.
• Wash jars and screwbands with hot soapy water. Dry and place jars and screwbands in the oven for 30mins at 120 C. This sterilises the jars.
• Place 4 cups of water and 2 cups of white sugar in sauce pan and bring  to boil.
• When the mixture has reached boiling point, turn heat down slightly and place some of fruit into syrup.



Sterilise jars and screwbands in a hot oven

• Remove jar from oven and place on tea towel or wooden board. Don't place directly onto a cold surface as the glass could crack.
• When syrup reaches boiling point again carefully place fruit (using slotted spoon) into jar. Fill to 1 cm of the top. Pour hot syrup into jar, around fruit until the syrup is overflowing out of jar. With a knife carefully remove any air bubbles.
• Wipe the rim of the jar with a clean cloth to remove any debris. This ensures a good seal.
• Cover jar with metal seal and screwband. ( top tip- I place a little vasoline on the inside of each screwband before hand. This makes it easier to remove once seal is formed.



From a $7 tray of peaches I preserved 6 large jars. Local fruit, bought from the farmer.
low sugar syrup, recycled glass jars and low food miles. How good it that!
I do know that with three sons they will not last through Winter!

• Allow jar to cool. When the seal has depressed you can remove the screwband.